Go Dairy Free
February 26, 2010
Frugal Foodie Friday: Hummus Mashed Potatoes
Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around! For the past few months I have actually been a bit obsessed with hummus, not only enjoying it as a dip, but also in recipes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.
Though I must admit, I was not clever enough to dream up this easy match from Chef Colombe Jacobsen. She has been busy developing recipes for Sabra Hummus, and this low-fat, vegan, gluten-free, food allergy-friendly, all natural idea for Hummus Mashed Potatoes is just one of her many creations. Sabra offers a huge line of hummus flavors, from the Classic version to the enticing Caramelized Onion. Yeah, I think Colombe has a lot to work with here, so we can probably expect the recipes to keep on coming.
Hummus Mashed Potatoes
Recipe by Chef Colombe Jacobsen for Sabra Hummus
"This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick."
6 Yellow Potatoes (about 5 cups peeled and cubed)
1 1/3 cup Sabra Hummus
2 Tablespoons Olive Oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 Tablespoons fresh parsley (finely chopped)
Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration). Cut the potatoes into 1 1/2 inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.
Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes). Remove from the heat. In the same pot start mashing the potatoes with a potato masher. Add 1 1/3 cup Sabra hummus and 2 Tablespoons Olive oil, salt and pepper to taste.Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.
Yield: 6 servings
Active Time: 15 minutes
Start to finish: 45 minutes